This Smoked Salmon Quiche is the perfect dish for brunch, lunch or dinner. It combines a homemade savoury shortcrust pastry with a custard filling made with smoked salmon, leek, dill and gruyère cheese.
Place the Flour and Salt in the bowl of your food processor and pulse to combine (see note 1 to make the pastry by hands). Add the cold cubed Butter and pulse for about 30 seconds or until the butter is turned into very small crumbs.
While the food processor is on, slowly add the very cold Water. Continue to mix until a rough dough starts to come together (see note 2).
Transfer the pastry over a large sheet of baking paper and bring it together into a ball. Cover with a second sheet of baking paper, slightly flatten the dough with your hands then roll into a large disk that is approximatively 4 mm thick (1/6 inch). Place in the fridge to chill for at least 1 hour.
Remove the baking paper and place inside a 25cm wide, 4 cm deep (10-inch x 1,5 inch) Quiche Pan (see note 3). Slide the pastry down the sides of the pie dish, then gently press on the bottom corners and the sides of the pan.
Place back in the fridge to rest and chill for at least 1 hour, preferably overnight.
Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). While the oven is preheating, put the pastry in the freezer. Take out of the freezer, dock the bottom of the pastry (make small holes with a fork) and cover with baking paper and baking weights.
Par-bake for 15 minutes. Remove the weights and baking paper and bake for an additional 10 to 15 minutes. Set aside to cool down.
Quiche Filling
Rinse and thinly chop half of a Leek. Place it in a large frying pan with the Olive Oil and cook on medium heat for about 5 minutes or until soft and slightly translucent. Set aside.
Cut the Smoked Salmon into small pieces and set aside.
In a large bowl, whisk together Eggs and Cream. Add the Salt, Pepper, Garlic, chopped Dill and finely Grated Cheese.
Layer the pieces of Smoked Salmon and cooked Leeks over the partially baked quiche crust, alternating between the two (see note 4).
Pour the egg mixture over the filling and optionally top with more grated cheese and any leftover salmon and leek (if kept some aside).
Bake in the oven preheated on 180 degree Celsius (350 degree Fahrenheit) for 40 to 50 minutes, or until the custard filling has set (see note 5).
Take out of the oven and leave to cool for 10 to 15 minutes before serving.
Optionally, top with a dollop of Creme Fraiche and some fresh Dill.
Video
Notes
This recipe was first posted in July 2019 and was updated in October 2022.For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.I used a 25cm wide x 4cm deep (10 inch x 1.5 inch) Quiche Pan for this recipe.
You can make the pastry with your hands (or using a Pastry Blender). Place the Flour and Salt in a Large bowl and add the Butter cut into very small cubes. Rub the Butter with the Flour using your fingers and palms until all the butter has been incorporated into the flour. Add the Water and work the dough with you fingers to bring it together.
You might need a little bit less or a little more water here - the quantity can vary wth the specific brand of flour you use. To know the pastry is right, press some of the dough inside your hand. If the crumbs stick together and turn into a smooth dough, it is ready. If still dry and crumbly, add a little bit more water.
If the pastry seems very stiff, leave at room temperature for about 5 minutes to lightly soften it.
Optionally, keep a few pieces of salmon and leek to top over the quiche.
To know the custard is baked, gently (and carefully) pull the pan back and forth. If the centre of the quiche still jiggles, it is not ready. If the pastry seems to be browning (or burning) before the quiche is ready, cover it with aluminum foil.